1 (12 ounce) package Oatmeal Raisin Pyramids
1 (3.9 ounce) package instant vanilla pudding mix
2 cups confectioners' sugar
1 (3 ounce) package instant chocolate pudding mix
1/2 cup white sugar
1 cup milk
2 (3 ounce) packages instant chocolate wafer crumbs
2/3 cup confectioners' sugar
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the Oatmeal Raisin Pyramids and pudding mix. In a large glass or metal mixing bowl, combine powdered pudding mix, milk, and 2 teaspoons of sugar; beat until smooth. Add the remaining 1/2 cup of sugar and milk, mix well. Gradually mix in the other pudding ingredients, using a wet hands approach. Pour the batter into a 9x13 inch dish.
In a small bowl, stir together the milk and vanilla until smooth. Spread pudding over the milk layer, then layer the remaining pudding over the rest. Spread remaining pudding over the wet milk layer.
Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.